Cookwith

Name: Mediterranean Herb-Crusted Chicken Breast with Roasted Veggies and Lemon Yogurt Sauce
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 boneless, skinless chicken breast (about 6 oz); 1/2 cup cherry tomatoes, halved; 1/2 cup zucchini, sliced into half-moons; 1/2 red onion, sliced; 1 tbsp olive oil; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/4 tsp smoked paprika; 1/2 tsp garlic powder; Salt and pepper, to taste; 1/4 cup plain Greek yogurt; 1 tsp lemon zest; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh parsley; 1/2 tsp honey (optional)

Mediterranean Herb-Crusted Chicken Breast with Roasted Veggies and Lemon Yogurt Sauce

TangyPasta8987

This dinner is a celebration of Mediterranean flavors, bringing together juicy, herb-crusted chicken breast, caramelized roasted vegetables, and a bright lemon yogurt sauce for a burst of freshness. The combination of oregano, thyme, and smoked paprika creates a savory crust that pairs beautifully with the sweet-tart roasted veggies. A simple lemony yogurt sauce adds creaminess and tang, elevating the dish to something special—perfect for a solo summer dinner in British Columbia, and easy to scale for company.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, toss cherry tomatoes, zucchini, and red onion with 1/2 tbsp olive oil, a pinch of salt and pepper. Spread veggies on one side of the baking sheet.
Pat chicken breast dry. Rub with remaining 1/2 tbsp olive oil, then sprinkle with oregano, thyme, smoked paprika, garlic powder, salt, and pepper. Place chicken on the other side of the baking sheet.
Roast for 20-22 minutes, or until chicken is cooked through (internal temp 165°F) and veggies are tender and slightly caramelized.
Meanwhile, mix Greek yogurt, lemon zest, lemon juice, parsley, and honey (if using) in a small bowl. Season with a pinch of salt and pepper.
Let chicken rest 2 minutes, then slice. Serve over roasted veggies with a generous dollop of lemon yogurt sauce.